Uni Bocadillos

uni-bocadillo

Oh my god, these are really, really good. I knew they would be since I’d had them at Toro Boston as part of a tasting menu and swooned over them then, but I didn’t quite believe that the recipe I found online would be a perfect replica. I was wrong.

What is this culinary wonder, you ask? An uni bocadillo (translated as sandwich or snack). That’s right, a sandwich made with uni– sea urchin roe (okay, it’s really the entire gonads of the urchin, but “roe” sounds more appetizing so let’s go with that). When I first tasted it at Toro I was blown away by the delicate sweetness and seafood flavor of the roe– it was rich and creamy and luxurious, and I couldn’t get enough of it! The waiter described it as “like a grilled cheese, only with uni,” and it was a fair assessment– the creamy uni worked perfectly with the buttery toasted bread, and it really did remind me of a very upscale grilled cheese sandwich.

uni

Continue reading

Advertisements

Traditional Breadbaking at Le Cordon Bleu Paris: Day 4

IMG_0739

So this is it. The last day of class. Chef Boudot said we’d be doing less fabrication than on other days, but it sure didn’t seem like it! We had a ton of work to do, probably because this day’s recipes involved a lot more fussing and construction.

Continue reading